Good afternoon we are going to share those Again looking for a south indian pork vindhalu recipe that is interesting The method of preparing it is very not difficult. Just need patience and persistence. So that south indian pork vindhalu has aroma and taste that can arouse appetite.

In order for the taste of south indian pork vindhalu, you need to pay attention first from the type of ingredients, next selection of ingredients that are fresh until how to make and serve it. No need Confused if want prepare south indian pork vindhalu good as long as you know the trick and how to make this dish you can be treat very special.

Ingredients and seasonings required in make

1. Prepare Pork 500 grm
2. Prepare 1 tbs Chilli powder
3. Take 1 tsp Turmeric powder
4. Take 2 tbs Mustard seed
5. Prepare 1 tbs Cumin seed
6. Prepare 10 Garlic pearl
7. Take Curry leaves 1string
8. Prepare Cinnamon stick medium
9. Take Clove 6
10. Prepare 6 Cardamon
11. Prepare Onion 1big (Crush)
12. Prepare 2 Tomato
13. Take Kashmiri chili 4nos
14. Use Bay leaf 1
15. Prepare Salt to taste
16. Take Coriander leaves 1/2 cup (finely chopped)
17. Prepare 2 tbs Oil
18. Prepare 1 tbs palm Vinegar

Mix the pork cubes with the spice-vinegar paste in a bowl until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight. Mix the pork with vinegar and spices. VINDALOO MASALA (SAUCE) Heat the oil and pop the mustard and cumin seeds.

How to cook South Indian Pork vindhalu:

1. Wash and marinate pork with turmeric powder and salt
2. Fry mustard seed cumin seed, garlic just 1min, grind as paste with vinegar
3. Grind tomato, red chilli, as fine paste
4. Keep a pan add oil, fry cinnamon, clove, cardamon, bay leaf
5. Add curry leaves, crushed onion, tomato paste, 1/2 portion coriander leaves stir few min, add mustard paste, and stir for few min
6. Add marinated pork, stir, add 1/2 cup water, salt, and after the 1st whistle, reduce flame and cook for 15 min
7. Once steam out completely, add remaning coriander leaves, mix well and serve with bread, appam, plain rice etc.,
8. Done and ready to serve!

Cook the onions until they are golden. Add the garlic and ginger paste and the green chilies to the onions and cook for a few minutes. Cook the aromatics The meat (traditionally, pork shoulder) is first salted, cooked for a long period of time and ultimately drowned in a good glut of rum at the end to 'preserve' the meat even more, which means it usually finds a way to brave even the toughest of tropical climate, and is actually the Mangalorean Catholic community's go-to preparation of the meat. This sweet and savory pork dish from the Mangalorean kitchen is simply brilliant! Goan pork Vindaloo Image source The classic spicy vindaloo, made with the special touch of.

I say thank you for using the recipe that I convey on here. We have high hopes we Congratulations enjoy